Chicken Fajita Casserole recipe
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Ingredients
- 4 cups chicken stock 3 pounds bone-in chicken breast halves 2 cups uncooked white rice 1 tablespoon olive oil, or as needed 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1 medium yellow onion, chopped 1 medium red onion, chopped 5 medium jalapeno peppers, diced, or more to taste 1 teaspoon minced garlic 1 (15 ounce) can black beans, rinsed and drained 1 (8 ounce) jar salsa 1 (1.12 ounce) package fajita seasoning (such as McCormick®) 2 teaspoons salt 2 teaspoons ground black pepper 1 (1 pound) package shredded Mexican cheese blend 1 (16 ounce) container sour cream 1 cup tortilla strips
Nutrition Info
- 575.9 caloriescarbohydrate: 42.3 gcholesterol: 117.4 mgfat: 28.4 gfiber: 4.3 gprotein: 38 gsaturatedFat: 15.6 gservingSize: -sodium: 1429.1 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Fajita Casserole
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Bring stock to a boil in a large pot. Add chicken breasts and cook until very tender, no longer pink in the centers, and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate, keeping stock in the pot. Remove and discard bones, fat, and skin. Chop meat and set aside.
Add rice to the stock and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and stock has been absorbed, 20 to 25 minutes. Set aside.
Heat oil in a large skillet over medium-high heat. Add bell peppers, onions, jalapeno peppers, and garlic, saute until slightly tender, about 5 minutes.
Combine chicken, rice, vegetables, black beans, salsa, fajita seasoning, salt, and pepper in a large mixing bowl. Transfer to a large casserole dish and top with cheese.
Bake in the preheated oven until browned and bubbly, about 30 minutes. Let rest for 10 minutes, serve with sour cream and tortilla strips on top.